Apple – Cinnamon – Red Cabbage

Ingredients for 6 servings:

• 1 ½ heads of red cabbage (blue cabbage)
• 1 m.-sized onion(s), whole
• 6 cloves, for garnishing
• 1 tbsp butter or oil
• 2 apples, diced
• 4 bay leaves
• 250 ml red wine, Dornfelder semi-dry
• 125 ml red wine vinegar
• 125 ml Balsamic vinegar, white
• 4 tbsp, levelled sugar
• 1 tsp salt
• 1 pinch of allspice
• ½ stalk(s) cinnamon
• 1 tbsp vegetable broth, instant
• 250 ml water, hot
• 3 tbsp cranberries
• 1 tbsp cornstarch, mixed with a little water, to bind

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

refined with red wine and cranberries

Remove the outer leaves and the stalk from the red cabbage and slice not too thinly with a vegetable slicer, or cut into strips with a large paring knife, wash, and drain (we prefer the red cabbage with a bit of bite, so I slice it with a knife). Peel an onion and stud it with cloves. Peel, quarter, and dice the apples. Heat the fat in a high pressure cooker and briefly sauté the studded onion and diced apples. Add the washed red cabbage and immediately deglaze with the red wine and both types of vinegar to preserve the red color. Season with salt, allspice, sugar, instant vegetable stock, cinnamon stick, and bay leaves, and pour in hot water. Stir everything well and bring to a boil in a covered pot. Then release the excess steam through the vent. Now close the handle on the pot lid tightly and simmer for about 15-20 minutes at reduced heat. Release the steam and stir. Now remove the overcooked onion, cinnamon stick, and bay leaves. Finally, add 3 tablespoons of cranberries and thicken with cold cornstarch. It’s a great side dish for duck breast, roast pork, or beef roulades with Bavarian potato dumplings!